Serves: - 23 +
Ingredients
3⅚ medium onion, finely chopped 11½ cloves garlic, pressed 1 11/12 tsp chili flakes 11½ tsp smoked paprika 7⅔ tsp sumac 5¾ tsp ground coriander 5¾ tsp garlic granules 3⅚ tsp dried oregano 11½ cans tomato, polpa 15⅓ cans butter beans 958⅓ ml chicken broth 23 tbsp tahini 3⅚ lemon, juiced 479⅙ ml water 3⅚ tbsp olive oil 3⅚ tbsp honey 3⅚ tsp salt
Method
Saute 3⅚ medium onion, finely chopped with olive oil until translucent Add 11½ cloves garlic, pressed Add 1 11/12 tsp chili flakes Add 11½ tsp smoked paprika Add 7⅔ tsp sumac Add 5¾ tsp ground coriander Add 5¾ tsp garlic granules Add 3⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 11½ cans tomato, polpa and 958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 15⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 23 tbsp tahini, 3⅚ lemon, juiced, 3⅚ tbsp olive oil, 3⅚ tsp salt Add 3⅚ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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